Stuffed Chicken Breast Scd Food
CHICKEN BREASTS STUFFED WITH PERFECTION
What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.
Provided by PREGOCOOK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 2h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
- Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
- In a large bowl, stir together the feta and sour cream. Set aside.
- Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
- Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
- Bake, uncovered, in a preheated oven for 25 minutes.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g
STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
STUFFED CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Season chicken with salt.
- Cut a pocket into each chicken breast.
- Stuff the pockets evenly with the mozzarella cheese.
- Press the edges of the chicken together to seal the pocket.
- Separate the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
- Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
- Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
- Fry the chicken until golden brown on both sides.
- Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
- Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
- Bake for 20 minutes.
- Enjoy!
STUFFED CHICKEN BREAST (SCD)
Sharon source: www.scdrecipe.com/recipes/print/226/ Posted on SCDRecipe.com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle.
Provided by susan 9
Categories Chicken Breast
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Breading mixture - Mix the Breading ingredients in a bowl.
- Stuffing mixture- In another bowl mix the 1/2 cup almond flour, spinach and cheese with the egg.
- Dust one chicken breast with the breading mixture covering both sides of the chicken. Take about 2 heaping tablespoons of the stuffing mixture and roll it up in the breast. Secure the roll with about 3 toothpicks. Put a little olive oil in the bottom of a casserole dish and place the rolls in there.
- Cook at 350 degrees for 30-35 minutes.
- Serve with salad and steamed broccoli.
STUFFED CHICKEN BREAST (SCD)
Make and share this Stuffed Chicken Breast (Scd) recipe from Food.com.
Provided by susan 9
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375F.
- On stovetop, heat a saute pan, add half the butter. Add onions and mushrooms and saute until golden brown. Add cranberries, prunes, and seasonings and cook for three minutes. Add almond flour and stir well, cooking another 2 minutes until mixture thick and browned.
- Spread foil on a small roasting or broiling pan with edges up to prevent juices from leaking. Remove stuffing mixture to a plate and scrape pan bits to the side.
- Spread stuffing on half the chicken breast, cover with other half and ties with string in three places.
- Brown this roll well on both sides ( about 5 minutes on each side).
- Place on foil lined pan and cover loosely with more foil.
- Bake covered one hour. Remove foil, add chicken stock to drippings and baste chicken roll. Continue baking another 15 minutes, basting a few times.
- Remove chicken and allow it to cool a few minutes before slicing.
Nutrition Facts : Calories 233.9, Fat 2.3, SaturatedFat 0.6, Cholesterol 69.3, Sodium 158.6, Carbohydrate 22.5, Fiber 3.6, Sugar 11.5, Protein 32.1
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